This easy quick bread by veteran cookbook author, Kim Laidlaw, is one of our most popular recipes—surpassing even our banana bread, pumpkin bread, and apple cake when it comes to the number of recipe requests we receive. (And that’s really saying something since each one of those quick bread recipes has it’s own fan club, to be sure!) We love this lemony bread with the glaze, but purists may prefer it unadorned. Either way, it’s delicious!
Lemon-Blueberry Drizzle Bread
- 1 ½ cups (7 1/2 oz./235 g.) plus 1 tsp. all-purpose flour
- 1 tsp. baking powder
- 1 tsp. kosher salt
- ½ cup (4 oz./125 g.) unsalted butter, at room temperature
- ¾ cup (6 oz./185 g.) granulated sugar
- 1 Tbs. finely grated lemon zest
- 3 large eggs
- ½ cup (4 fl. oz./125 ml.) whole milk
- 1 tsp. pure vanilla extract
- 1 cup (4 oz./125 g.) fresh blueberries
For the glaze:
- ½ cup (2 oz./60 g.) confectioners' sugar
- 3 tsp fresh lemon juice
- Position a rack in the middle of the oven and preheat to 350° F (180° C). Butter and flour a 9-by-5-inch (23-by-13-cm.) loaf pan.
- In a bowl, sift together the 1 1/2 cups flour, baking powder and salt. In the bowl of a mixer fitted with the paddle attachment, beat the butter, granulated sugar and lemon zest on medium-high speed until lightened. Add the eggs one at a time, beating until each is incorporated. Add the milk and vanilla and stir until blended. Add the dry ingredients and stir just until blended. In a small bowl, toss the blueberries with the 1 teaspoon flour. Gently stir into the batter.
- Scrape the batter into the prepared pan. Bake until lightly browned and a toothpick inserted into the center comes out clean, about 50 minutes. Transfer the bread to a wire rack set over a rimmed baking sheet and let cool in the pan for a few minutes, then turn out onto the rack.
- While the bread is baking, make the syrup: In a small saucepan, boil the lemon juice and granulated sugar over medium heat until syrupy, about 2 minutes. Remove from the heat. Using a wooden skewer, pierce the sides and bottom of the bread all over. Brush the bread generously with the syrup.
- To make the glaze, in a small bowl, stir together the confectioners' sugar and lemon juice. When the bread is completely cool, drizzle the glaze over the top.
Find more irresistible baked treats in our cookbook Home Baked Comfort by Kim Laidlaw.